Slow Cooker Chicken Pot Pie Soup

Cozy up with a bowl of Slow Cooker Chicken Pot Pie Soup, the ultimate comfort food that captures all the rich, hearty flavors of a classic chicken pot pie without the crust. This creamy soup is packed with tender chicken, colorful vegetables, and a velvety broth that tastes like home. Using a slow cooker makes it incredibly easy, freeing up your time while letting the flavors meld perfectly.

Ingredients

For the Soup:

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 2 cups whole milk or heavy cream
• 1 cup frozen peas
• 1 cup diced carrots
• 1 cup diced celery
• 1 large potato, peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 3 tbsp all-purpose flour (for thickening)
• 3 tbsp unsalted butter

Optional Toppings:

• Biscuits, puff pastry, or crackers
• Fresh parsley, for garnish

Step-by-Step Instructions

1. Prepare the Ingredients:

• Dice the carrots, celery, onion, and potato. Mince the garlic.
• Season the chicken with salt and pepper to taste.

2. Start the Soup in the Slow Cooker:

1. Place the seasoned chicken breasts or thighs into the slow cooker.
2. Add the carrots, celery, onion, potato, garlic, thyme, parsley, and chicken broth. Stir gently to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.

3. Shred the Chicken:

• Once the chicken is tender and cooked through, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

4. Thicken the Soup

1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add 1 cup of milk or cream, whisking constantly until smooth.
2. Stir the roux into the slow cooker along with the remaining milk or cream. Mix well to incorporate.

5. Add the Finishing Touches:

• Stir in the frozen peas and cook for an additional 20-30 minutes on high, until the soup thickens and the peas are tender. Adjust seasoning with salt and pepper if needed.

Serving Suggestions

• Serve Hot: Ladle the soup into bowls and top with freshly baked biscuits, puff pastry squares, or buttery crackers for a pot pie feel.
• Garnish: Sprinkle with fresh parsley for a pop of color and added freshness.

Tips for Success

• Chicken Options: Use rotisserie chicken for a shortcut or substitute chicken thighs for a richer flavor.
• Veggie Swaps: Add mushrooms, green beans, or corn for extra texture and variety.
• Dairy-Free Version: Replace milk with unsweetened almond milk or coconut milk and use olive oil instead of butter.
• Thicker Soup: For an even creamier texture, mash some of the potatoes before serving.

Storing and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of milk or broth if the soup thickens too much.

Why You’ll Love This Recipe

This Slow Cooker Chicken Pot Pie Soup is the perfect balance of creamy, hearty, and satisfying. It’s a simple, hands-off recipe that delivers all the comforting flavors of chicken pot pie in a warm, spoonable format. The addition of biscuits or puff pastry makes it feel indulgent and homey, perfect for chilly nights or family dinners.

Make this recipe your go-to for cozy, feel-good meals that everyone will love!